Preparation

In a large soup pot, heat oil, onions, curry powder, garam masala and turmeric over medium heat. Cook onions until soft, stirring frequently, about 7 minutes. Stir in potatoes and carrots; add enough water to cover. Season with salt and pepper.

Bring to a boil. Reduce to a simmer and cook until potatoes and carrots are tender, 10 to 15 minutes. Stir in garbanzo beans, tomatoes, bell pepper and currants; heat through. Season with additional salt and pepper, if necessary.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

Comments

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